Porcelletto Alla Corradino Sucking Pig Recipe

Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms,

garlic, bay leaves, coriander seeds, pistacchio nuts, veal forcemeat,

suet, bacon, herbs, spice.



Bone a sucking pig, remove all the inside and fill it with a stuffing

made of veal forcemeat mixed with a little chopped suet, ham, bacon,

herbs, two tablespoonsful of finely chopped pistacchio nuts, a pinch

of spice, six coriander seeds, two tablespoonsful of grated Parmesan,

cuttings of truffles and mushrooms all bound together with eggs. Sew

the pig up and braize it in a big stewpan with bits of bacon, a clove

of garlic with two cuts, a bunch of herbs and one bay leaf, for half an

hour. Then pour off the gravy, cover the pig with well-buttered paper,

and finish cooking it in the oven. Garnish the top with vegetables and

truffles cut into shapes, slices of lemon and sprigs of parsley. Serve

with a good sauce piquante (No. 229). Do not leave the garlic in for

more than ten minutes.

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